PLANTAIN CHIPS

INGREDIENTS:

Raw plantains	5-6
Salt	As per taste
Turmeric	¼ tsp
Oil	For deep frying

METHOD:

• Wash the plantains thoroughly and remove the skin of the plantain. To remove the skin, scour the skin with a knife. Then push the skin away from the plantain thorough the scouring.

• Place the plantains in a bowl of water with ¼ tsp of turmeric powder. This will help to avoid oxidation of plantains and turmeric will give a nice yellow shade to the chips after frying.
• In a small bowl, add ¼ cup water and tsp of salt. Mix well and keep aside.
• In a kadai, heat oil (enough for frying) on medium-high heat. When oil heats, simmer it to low-med heat.
• Remove one plantain from water and pat dry with a kitchen tissue.  Then slice the plantains directly into the oil using a mandolin slicer.  (Be careful of the hot oil)
• When the sliced plantains are half way done, drizzle a tsp of salt water to the oil. This will cause little splashing of oil, so stay back after drizzling the salt water or close the kadai with a lid immediately.
• Once the splashing has significantly reduced, gently give a mix and turn them over to cook evenly on both sides.
• Once the chips are crisp, drain them from the oil and transfer to a clean kitchen tissue.
• As the chips are cooled, transfer and store in an air-tight container.
• Enjoy with warm cup of tea!